Tag Archives: Dacquoise

Citron and Raspberry Mousse Cheesecake

5 Mar

I am back at making sweets again but I am also considering posting some savories on the blog as well. What is the reason you might ask? Well for one I don’t want to pass on an impression that sweets are my only diet. Nonetheless when I started this blog I began with the quest to master my baking and photography skills. Well needless to say, I think that I have come a long way in baking. My photography has improved as well as a few of my posts have graced the blogging community thankfully. Thus I am at an crossroads do I make more sweets? I really like baking and the creativity of it. When baking I am immersed in the world of flavours and colours and each creation is like peeling back a peel of onion revealing a bit more about the masterpiece. Each creation is on a journey with me through the years. I am grateful my blog has reached numerous parts of the world and the blogging community. Perhaps another blogging site for savories. Thank You All!!!!

Now to the main topic, I have been flipping through recipe books again. As I am Asian, I decided to make something with Asian influence or befitting the Asian palate. I bought a book titled Top Patissiers in Hong Kong. It is a pretty good book and the recipes are translated into english. Amongst those recipes I found a couple that I would like to try. The first project that I wanted to try is the Citron and Raspberry Mousse Cheesecake. Well… I am actually combining to recipes from two different HK chefs, nonetheless the flavours are same to the orginal recipe. The two chefs that inspired me was Titan Tsang and Tong Wong. What is so unique about this recipe is that it uses a lemon/lime curd to make the cheesecake.

To start off, I first made the dacquoise.
I then made the raspberry mousse
-measure the raspbery puree, sugar, cream cheese, whipped cream and gelatin
-soak the gelatin and warm up the puree
-add the sugar and gelatin in the puree
-mix the puree into the cream cheese
-fold in the whipped cream
To partially assemble, place the dacquoise disk into the bottom of the pan and pour in the mousse and set in the fridge.

The lemon curd mousse came next for the cheesecake.
-To make this curd, I measured the lemon and lime juice, sugar and eggs.
– boil the lemon juice and lime juice, take out heat, and mixed it on to the eggs and sugar.
-place back on heat and co cook to 85C stirring constantly and add the gelatin.
-Remove from heat and cool
-Mix the mixture with the cream cheese and fold in the whipped cream
-Pour on top of the raspberry layer

Voila!!!

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Citron Dacquoise
180 g egg White
90 g sugar
160 g ground Amond (toasted)
125 g icing sugar
30 g cake flour
20 g lemon zest

Citron Cheese Mousse
160 ml lemon juice
20 ml lime juice
40 g egg yolk
150 g sugar
300 g cream cheese
300 ml whipping cream
5 sheets of gelatin

Raspberry Cheese Mousse
100 g Raspberry Puree
50 g Sugar
150 g Cream Cheese
150 g Whipping Cream
6 g Gelatin

Result: This is a pretty cake as the pink raspberry mousse offsets the white lemon curd mousse. The cake has a pronounced flavor in lemon. Very tangy and perfect for lemon lovers.

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Refreshing Ice Cream Sandwiches

24 Sep

In light of the spectacular ending of the Summer which happened over this weekend. I decided to make something to remember summer by. That is before I head out to volunteer at a local sports arena. I had some extra dacquoise left over from the mousse cake and instead of letting them to go to waste, I decided upon making some cool refreshing treats.

Ice cream sandwich and popsicles seem to have gained momentum over the summer months as one could see little popup stands selling them. A favorite amongst youngster or adults reminiscing about their childhood readily stand in the long lineup for cool refreshing treat to battle the scorching summer sun. Which prompts of my project of the day, ice cream sandwiches. It was rather simple to make considering I had the ingredients to make it with.

First things first, to make the cylindrical center of sorbet and ice cream I used a mold. Using acetate to line the mold for easier removal, I scooped the sorbet into the molds. Freeze the sorbet until firm. To assemble the sandwiches, simply unmold and arrange onto the dacquoise cookies.

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Enjoy!!!

Inspiration and Tropical Mango Mouse Cheesecake

22 Sep

The inspiration of this creation really dated back to chocolate making from VCC. I met a wonderful young lady, lets call her GN. It’s fairly rare that one found someone with so much enthusiasm and passion about their craft that she’s in a class of her own. From day one, I felt her passion and zest for pastry spill into me. Her positivity radiated outwards and outshone the rest of the students. After the course I would go visit her or chat about pastry, our true love. 😛 If it weren’t for her constant encouragement and challenging me to push my boundaries, I would not be were I am today in baking. Through our endless chats about pastry chefs and baking, Tony Wong came into the picture. Apparently he was hailed as one of the forthcoming pastry chefs in Hong Kong with numerous accolades. Curious about him, I bought his books. The rest was history. All his recipes were immaculately detailed to the point of temperature and time. His photos were stunning and beautifully illustrated detailing many intricacies. Yes, this was one of my favourite books to this day.

Wong took on a asian approach to pastry making with a french flare. While his creations were less sweet and more light in comparison to North American desserts; nonetheless, each dessert was constructed beautifully with complexity and the flavours complimented each other well. My first project was making the Mango Mascarpone Mousse Cake. The cake was combination of cheese, mousse and dacquoise.

The dacquoise was made by sifting icing sugar, then adding the coconut and toasted ground almonds. Egg whites and sugar were beaten until stiff prior to folding in the coconut mixture. The completed mixtures was then pipped into rounds for baking at approx. 330F for 20 mins.

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The shape the disks, I just used a circular cutter to them the dacquoise when it was warm.

Next came the mousse/cheesecake. Gelatin was first softened in cold water. The puree was split in half with the 1st 1/2 of the puree warmed with the sugar. As a tip, don’t boil the mixture as you would loose the delicate taste of the mango. The remainder was warmed up with the cream cheese. It is crucial to heat the cheese with the puree until smooth prior to adding in the gelatin. As another note, whisk the mixture until fully incorporated. Combine the two mixtures, cool and fold in the whipped cream. Place a disk of the dacquoise at the bottom and pipe in the mousse. Insert the another piece of daquoise in the middle and repeat with mousse. Chill until set.

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The mirror comprised of mango puree and neutral mirror; the ratio was 2:1. Temperature was crucial Warm mixture to 50C and cool down to 35-40C prior to pouring onto the set mousse.

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As for decoration, I added a mango ball, white chocolate and freeze dried raspberries as decoration. As an accompaniment, 2 chocolate straws where added with a scoop of Raspberry and Strawberry Sorbet.

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Mango Cheese Mousse (adapted from Tony Wong)

Fresh Mango Puree 100g (I used 170 g)
Granulated Sugar (I used 40 g)
Mascarpone Cheese (I used cream cheese)
Whipping Cream 150 g
Gelatin Leaf 6 g

Coconut Dacquoise

Ground Almond 57 g
Coconut 55 g
Icing sugar 112 g (I used 110 g)
Egg white 150 g ( I used approx. 170 g)
Sugar (I used 40 g)

The cake was sensational, creamy, light and refreshing. The delicate mango mousse tickled my taste buds and was complimented by a sweet aromatic coconut dacquoise; a smell that lingered in our house when it was baked. For me this recipe is definitely a keeper. Thanks to the chef who created such an astounding dessert 🙂

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